Roasted Beef Tenderloin

Roasted Beef Tenderloin
Staff Writer
Cindy’s Table

When entertaining, I love roasting a beef tenderloin. This is great for holidays but we love to enjoy for summer entertaining. There is something about a beef tenderloin that brings many smiles. This is also a great paleo recipe and gluten-free — or just an amazing recipe to share with your family and friends.

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6
Servings
418
Calories Per Serving
Deliver Ingredients

Notes

Tips: When purchasing your beef tenderloin, the rule of thumb is 4-6 ounces per person. If you know your guests, you can figure out how much beef each person will enjoy. Especially if you have other food options. This piece of meat is very tender and should only roast until medium-rare as it will continue cooking while resting. This meat will not taste well if overcooked.

Note: You can prepare this beef tenderloin in advance — especially if you are searing in the house and you don’t want a mess with company. Sear the beef in advance and leave in the pan covered. When ready to roast place in your preheated oven!

 

Ingredients

  • 3 1/2  Pounds  center-cut beef tenderloin roast
  • 1 1/2  Teaspoon  sea salt
  • 2  Teaspoons  Dijon mustard
  • 1  Tablespoon  ground peppercorns
  • 1  Teaspoon  dried oregano
  • 1  Teaspoon  dried rosemary, chopped
  • 1  Teaspoon  dried thyme
  • 1  Teaspoon  garlic powder
  • 1/2  Teaspoon  onion powder
  • 1/2  Teaspoon  red pepper flakes
  • 2  Tablespoons  olive oil
  • 1  Teaspoon  unsalted butter

Directions

Preheat the oven to 400 degrees or heat your grill to medium-high.

Tie beef with kitchen twine.

Season the beef all over with salt. Next, coat the entire beef with a light layer of Dijon mustard. In a small bowl combine the peppercorns, oregano, rosemary, thyme, garlic powder, onion powder, and red pepper flakes. Coat evenly all over the beef tenderloin.

For the stove top: Heat a large Dutch oven over high heat. Carefully coat the bottom of a pan with olive oil and butter. When the butter is melted but not brown add in beef. Sear all sides until brown; about 8 minutes total.

For the grill: Heat grill to a medium-high temperature. Once the grill is hot, sear on all sides of beef, about 8 minutes. Place the beef tenderloin into a oven-safe Dutch oven or roasting pan.

Transfer the sauté pan to the oven. Roast until an instant-read thermometer inserted in the center registers 125 degrees. for medium-rare, about 25 minutes. Carefully transfer the roast to a cutting board, tent it very loosely with aluminum foil, and let it rest for 15 minutes.

 

Nutritional Facts

Total Fat
21g
30%
Saturated Fat
9g
38%
Cholesterol
197mg
66%
Carbohydrate, by difference
3g
2%
Protein
55g
100%
Vitamin A, RAE
8µg
1%
Vitamin B-12
8µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
25µg
28%
Calcium, Ca
83mg
8%
Choline, total
186mg
44%
Fiber, total dietary
1g
4%
Folate, total
15µg
4%
Iron, Fe
7mg
39%
Magnesium, Mg
61mg
19%
Niacin
13mg
93%
Pantothenic acid
2mg
40%
Phosphorus, P
540mg
77%
Selenium, Se
65µg
100%
Sodium, Na
270mg
18%
Water
196g
7%
Zinc, Zn
22mg
100%

Beef Tenderloin Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Tenderloin Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

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